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Topic: I can't get the good smoky flavor . . . .
From: Tom,
Subject: Re: Smokin' times

Smoky,

Let me be specific about my transition to "smoking." I have a gas bbq that I use for everyday cooking of meat, etc. I received a Char-Broil Water Smoker for xmas and am looking forward to the challenge of slow cooking in the "smoker." Although I'm proficient at cooking a turkey or roast on the BBQ, I can't get the good smoky flavor that I know comes from smokers. So, back to my original question, is there a rule of thumb or resource for times, for general slow cook, smoking of meats. For example, everywhere I see brisket, 1 hour per pound seems to be the recommended. Hopefully, I've cleared up my poorly worded request. Thanks again,

Tom

Hi Tom,

If you have read the Glossary According to Smoky, you are aware that there is no such thing as a "gas BBQ," however, on to your question.

All things being equal, cooking time is a function of btu's absorbed by the meat. Consistent heat applied at around 212° F. (which is what you will get as long as their is water in the pan) has to have time to move by conduction, molecule by molecule, from the exterior to the interior. (See, "Heat" in glossary).

Therefore, assuming a consistent flow of heat at 212°F to maintain that temperature at the meat surface, the shortest distance from the surface to the center is as important as the weight of the meat. A rectangular slab, such as brisket, will require less time than a rump roast of the same weight reach 150°F. in the center.

Having said all that, I use 45 minutes per pound when barbecuing 5-8 lb cuts of beef. If I were doing a 10-12 lb. sirloin tip, I would expect to spend at least 1 hour per lb. Chicken will require 2-3 hours, pork ribs 6-8 hours, pork butt 6-10 hours, depending upon size.

Hope I have helped,

Luck,
Smoky

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